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Taco pie is the ultimate way to bring all your favorite taco night flavors together in one warm, cheesy, sliceable dish. Inside a golden, flaky pie crust, you’ll find layers of zesty seasoned beef, creamy refried beans, melty jack cheese, and a crunchy tortilla chip topping—baked to bubbly perfection.
It’s a fun, crowd-pleasing twist on classic tacos that’s perfect for weeknight dinners, game day spreads, or potlucks. Add your favorite toppings like shredded lettuce, juicy tomatoes, cool sour cream, and creamy avocado, and you’ve got a hearty, flavor-packed meal that disappears fast.
For more fun twists on tacos, try my taco joes, taco spaghetti, taco lasagna, and taco soup next!
Before You Start
→ Blind bake your crust for a sturdy base – Pre-baking prevents a soggy bottom once the beans and beef filling go in. Don’t skip the egg wash—it seals the crust and keeps it crisp.
→ Use freshly shredded cheese – Pre-shredded cheese contains anti-caking agents that can make it melt less smoothly. Grating your own jack cheese gives you that perfect gooey melt.
→ Drain your beef well – Removing excess grease keeps the filling from becoming greasy and helps the layers hold together when slicing.
→ Choose the right salsa – A medium-thick salsa works best so the pie isn’t watery. Chunky or restaurant-style salsa can add extra flavor and texture.
→ Add toppings after slicing – This keeps the crust crisp and makes each slice easier to serve. Let guests customize their slice with lettuce, tomato, sour cream, avocado, and jalapeños.
→ Make it ahead – You can prepare the filling and blind-bake the crust a day in advance. Assemble and bake just before serving for fresh, melty perfection.
Taco Pie Ingredients
- Pie Crust – A refrigerated crust keeps things quick and easy, but a homemade crust will add extra flavor and flakiness. Use a standard 9-inch pie plate for best results.
- Egg + Water – This simple wash helps create a barrier against moisture.
- Olive Oil – You can also use canola, vegetable, or avocado oil.
- Ground Beef – 80% lean is the sweet spot—enough fat for flavor, but not so much that it makes the pie greasy.
- Diced Green Chiles – Mild and flavorful, these add a gentle heat. Drain well to keep the filling from becoming watery.
- Taco Seasoning – Use your favorite store-bought packet, I grab the low-sodium version, or home made blend for full control over spice and salt levels.
- Tortilla Chips – Crushed chips add crunch and a fun taco vibe. Use sturdy chips so they don’t get soggy.
- Jack Cheese – Freshly shredded Monterey Jack melts beautifully and gives the pie its gooey texture. Pepper Jack adds a mild kick if you like extra spice.
- Toppings (Optional) – Shredded lettuce, diced tomatoes, sour cream, avocado, jalapeños, and green onions let everyone customize their slice.
Tips For The Best Taco Pie
Prevent over-browning: If the crust edges start to darken too quickly, loosely cover them with strips of foil or a pie shield during baking.
Spice it up: Swap regular jack cheese for pepper jack or add a pinch of cayenne to the beef mixture for extra heat.
Boost flavor: Stir a tablespoon of tomato paste into the beef mixture for a richer, deeper flavor.
Make it lighter: Use lean ground turkey or chicken instead of beef, and swap the refried beans for black beans for a fresher feel.
Double it: Make two pies at once—serve one fresh and freeze the other for a quick dinner later.
Crispier chips: For maximum crunch, sprinkle the crushed tortilla chips on top halfway through baking instead of before it goes in the oven.
Let it rest: Let the pie rest for 10–15 minutes before slicing so the layers set and the slices hold together.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This will keep in the refrigerator for a 3-4 days when stored properly. Transfer it to an airtight container or cover it tightly with cling wrap before putting it in the fridge. Hotel wrapping is the best way to do it! Here’s an article on how to hotel wrap.
- Can You Freeze This? Yes! HERE’S HOW:
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- Best method: Assemble the pie up to the baking step, then wrap it tightly in plastic wrap and a layer of foil. Freeze for up to 2 months.
- Baking from frozen: Unwrap, cover loosely with foil, and bake at 350°F for about 50–60 minutes, or until heated through and the cheese is melted. Remove foil for the last 10 minutes to brown the top.
- After baking: You can also freeze leftovers. Cool completely, wrap slices individually, and freeze up to 2 months. Reheat covered in the oven at 325°F for 20–25 minutes, or microwave for 1 minute.
- For the best texture, add the crushed tortilla chips and toppings after reheating, so they stay crunchy and fresh.
- Make-Ahead: Prepare the crust and filling separately – Blind bake the pie crust up to 24 hours in advance. Cool completely, wrap tightly in plastic wrap, and store at room temperature.
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- Cook the filling ahead – Make the beef mixture as directed, then cool completely. Store in an airtight container in the refrigerator for up to 2 days.
- Assemble just before baking – When ready to serve, spread the refried beans over the crust, layer in the beef mixture, salsa, cheese, and tortilla chips, then bake as directed.
- Full assembly option – You can assemble the entire pie (without baking), cover it tightly with foil, and refrigerate up to 24 hours. When ready to bake, uncover, sprinkle the reserved crushed tortilla chips and remaining ½ cup cheese on top, and bake at 375°F for 25–30 minutes, then bake 8–10 minutes more until the chips are toasty and the filling is hot and bubbly (shield crust edges if they brown too quickly).
- Wait to add fresh toppings like lettuce, tomatoes, sour cream, or avocado until after baking so they stay crisp and fresh.
- Food Safety: Here’s an article by the USDA on food safety and storage.
Serving Recommendations
Mexican Side Dishes: We love this taco pie served with Mexican rice, charro beans, Mexican corn salad, or Mexican street corn casserole.
Delicious Dessert with This: This is wonderful with strawberry tres leches cake, no alcohol margarita cake, no bake pineapple pie, double-crust pineapple pie, pineapple sheet cake, and pineapple delight.
How To Make Taco Pie
More Taco Deliciousness
- The Best Taco Meat
- Pollo Asado Tacos
- Achiote Roasted Pork Tacos
- Turkey Tacos
- Taco Casserole
- Taco Ring
- Taco Mac and Cheese
- Taco Rice
- Bisquick Taco Bake
Tried This Recipe?
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Taco Pie
Ingredients
- 1 (9-inch) refrigerated flat pie crust (or homemade)
- 1 large egg
- 2 teaspoons tap water
- 1 tablespoon olive or any neutral flavored oil
- 3/4 cup medium yellow onion finely diced
- 4 cloves fresh garlic, minced
- 1 pound ground beef 85% lean
- 1 (4-ounce) can diced green chiles, drained
- 1 (1-ounce) packet taco seasoning
- 1/4 cup water
- 1 cup jarred salsa see brand suggestions below
- 3/4 cup refried beans about ½ can
- 1 cup crushed tortilla chips
- 1 1/2 cups freshly shredded jack cheese, about an 8 ounce block
Optional toppings:
- shredded lettuce, diced tomatoes, sour cream, jalapeños, avocado, green onions
Instructions
Blind Bake Pie Crust
- Preheat oven to 350 degrees.
- Roll pie crust out, on a very lightly floured surface, into a 12-inch circle. Fit the pie crust in a 9-inch standard pie plate. Fold edges under, and decoratively crimp or pinch the edges. Chill until crust is firm, at least 1 hour.
- Line the pastry with aluminum foil or parchment paper. Fill it to the top of the crust with dried beans or pie weights. Bake in the preheated oven, on the arranged shelf, for 5 to 7 minutes.
- While the crust is in the oven, add the egg (1) to a small bowl and beat with 2 teaspoons of water; set aside.
- Remove crust from the oven and set it on a wire baking rack. Remove and discard parchment and remove and store weights. Brush with egg and water wash. Return to oven and bake for 2 more minutes or until golden. Cool on a wire baking rack while you make the filling.
- Make the filling: In a large skillet over medium heat, heat olive oil (1 tablespoon). Add diced onion (3/4 cup) and cook until softened, 5–6 minutes. Stir in garlic (4 cloves) and cook for 1 minute more. Add ground beef (1 pound) and cook until browned, breaking up with a spoon. Drain excess grease.
- Stir in taco seasoning (1 packet), 1/4 cup of water, and green chiles (1 can). Simmer for 2–3 minutes until thickened. Remove from the heat and mix in half of the salsa.
Assemble Pie
- Spread refried beans (3/4 cup) evenly over the pre-baked crust. Be careful not to tear the crust.
- Spread the seasoned beef mixture in an even layer over the beans. Drizzle with remaining salsa. Sprinkle 1 cup shredded cheese over the top. Layer in the crushed tortilla chips for crunch. Finish with the remaining 1/2 cup of cheese.
Bake
- Bake for 25–30 minutes until the cheese is melted and bubbly and the crust edges are golden. Shield the crust with foil if needed to prevent over-browning.
- Cool for 10–15 minutes before slicing. Slice first, then top with shredded lettuce, tomatoes, sour cream, or other taco toppings and serve warm.
Notes
- Prevent over-browning: If the crust edges start to darken too quickly, loosely cover them with strips of foil or a pie shield during baking.
- Spice it up: Swap regular jack cheese for pepper jack or add a pinch of cayenne to the beef mixture for extra heat.
- Boost flavor: Stir a tablespoon of tomato paste into the beef mixture for a richer, deeper flavor.
- Make it lighter: Use lean ground turkey or chicken instead of beef, and swap the refried beans for black beans for a fresher feel.
- Double it: Make two pies at once—serve one fresh and freeze the other for a quick dinner later.
- Crispier chips: For maximum crunch, sprinkle the crushed tortilla chips on top halfway through baking instead of before it goes in the oven.
- Let it rest: Let the pie rest for 10–15 minutes before slicing so the layers set and the slices hold together.
Nutrition
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You do not state what’s Temperature to bake crust or pie after it’s ready to bake
Hey Patti. Thanks for catching that! It’s 350 degrees!